Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- Extra butter and honey for glazing
Feel free to substitute buttermilk with regular milk mixed with a tablespoon of lemon juice if you don’t have it on hand. And if you’re feeling adventurous, a dash of cayenne pepper or chopped jalapeños can add an exciting twist!
Instructions
- Preheat your oven to 375°F and lightly grease a mini muffin tin with butter or cooking spray. This ensures that your poppers come out easily and have a nice golden crust.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to ensure all the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth. This mixture should be creamy and well-blended, which helps in achieving a consistent texture in your poppers.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay and help keep the cornbread tender.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the batter to rise without spilling over.
- Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with a comforting warmth reminiscent of my grandmother’s kitchen.
- While the poppers are baking, melt a bit more butter and mix it with honey for glazing. As soon as the poppers come out of the oven, brush them generously with the honey butter glaze. This step is crucial for that irresistible sweet and savory finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International